Chocolate Chip Banana Bread Recipe

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This recipe for Chocolate Chip Banana Bread, by Nancy Snyder, is from The Heirloom Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Ingredients:

Directions:

Directions:

Preheat oven to 350º.

Combine dry ingrdients in a medium bowl. Blend with whisk. Set aside. In a blender, add oil, sugar, eggs, vanilla, milk and bananas. Blend until smooth.

Pour wet ingredients to the dry ingredients and stir until well mixed. Add mini chocolate chips. Pour into three mini loaf pans that have been butter and floured, or sprayed with a baking spray that has both. Bake about 45 minutes or until a toothpick comes out clean.

Number Of
Servings:

Number Of
Servings:

3 mini-loaves

Preparation
Time:

Preparation
Time:

15 minutes

Personal
Notes:

Personal
Notes:

Using a blender speeds this recipe up. The whole wheat flour really helps make this taste like a bread and not a cake. I've found the mini chocolate chips don't all migrate to the bottom like regular chips. and make the loaves easier to cut.

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